Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Heat-stable whey protein isolate made using isoelectric precipitation and clarification

G.Y. Subbiah Prabhakaran, M. Molitor, S. Govindasamy-Lucey and J.A. Lucey
Journal of Dairy Science 107 (9) 6629 (2024)
https://doi.org/10.3168/jds.2024-24671

Effect of calcium phosphate precipitation on ultrafiltration of acid whey

Sinead A. Mc Entee, Alan L. Kelly, Fergal N. Lawless, Eoin G. Murphy and Noel A. McCarthy
International Dairy Journal 144 105699 (2023)
https://doi.org/10.1016/j.idairyj.2023.105699

WPI hydrogels as a potential substrate for tissue scaffolds: mechanical properties

Mia Dvora, Paityn Warwick and James E. Henry
Mechanics of Soft Materials 4 (1) (2022)
https://doi.org/10.1007/s42558-022-00044-3

Effects of feed composition, protein denaturation and storage of milk serum protein/lactose powders on lactosylation

Ida‐Marie Andersson, Björn Bergenståhl, Marcela Alexander, Marie Paulsson and Maria Glantz
International Journal of Food Science & Technology 56 (1) 480 (2021)
https://doi.org/10.1111/ijfs.14663

Physical stability of infant milk formula made with selectively hydrolysed whey proteins

Eoin G. Murphy, Yrjö H. Roos, Sean A. Hogan, et al.
International Dairy Journal 40 39 (2015)
https://doi.org/10.1016/j.idairyj.2014.08.012

Stability of Whey Proteins during Thermal Processing: A Review

Heni B. Wijayanti, Nidhi Bansal and Hilton C. Deeth
Comprehensive Reviews in Food Science and Food Safety 13 (6) 1235 (2014)
https://doi.org/10.1111/1541-4337.12105

In vivo digestion of infant formula in piglets: protein digestion kinetics and release of bioactive peptides

Karima Bouzerzour, François Morgan, Isabelle Cuinet, et al.
British Journal of Nutrition 108 (12) 2105 (2012)
https://doi.org/10.1017/S000711451200027X

Investigation at Residue Level of the Early Steps during the Assembly of Two Proteins into Supramolecular Objects

Delphine B. Salvatore, Nicolas Duraffourg, Adrien Favier, Björn A. Persson, Mikael Lund, Marie-Madeleine Delage, Robert Silvers, Harald Schwalbe, Thomas Croguennec, Saïd Bouhallab and Vincent Forge
Biomacromolecules 12 (6) 2200 (2011)
https://doi.org/10.1021/bm200285e

How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review

Marion Morand, Fanny Guyomarc’h and Marie-Hélène Famelart
Dairy Science & Technology 91 (2) 97 (2011)
https://doi.org/10.1007/s13594-011-0013-x

Characterization of high-milk-protein powders upon rehydration under various salt concentrations

R. Hussain, C. Gaiani, L. Aberkane and J. Scher
Journal of Dairy Science 94 (1) 14 (2011)
https://doi.org/10.3168/jds.2010-3323

Kinetics and Structure during Self-Assembly of Oppositely Charged Proteins in Aqueous Solution

Delphine Salvatore, Thomas Croguennec, Saïd Bouhallab, Vincent Forge and Taco Nicolai
Biomacromolecules 12 (5) 1920 (2011)
https://doi.org/10.1021/bm200264m

Dynamic and supramolecular organisation of α-lactalbumin/lysozyme microspheres: A microscopic study

Michaël Nigen, Cédric Gaillard, Thomas Croguennec, Marie-Noëlle Madec and Saïd Bouhallab
Biophysical Chemistry 146 (1) 30 (2010)
https://doi.org/10.1016/j.bpc.2009.10.001

Gelling Properties of Microparticulated Whey Proteins

Muditha Dissanayake, Alan L. Kelly and Todor Vasiljevic
Journal of Agricultural and Food Chemistry 58 (11) 6825 (2010)
https://doi.org/10.1021/jf1009796

Molecular interaction between apo or holo α-lactalbumin and lysozyme: Formation of heterodimers as assessed by fluorescence measurements

Michaël Nigen, Véronique Le Tilly, Thomas Croguennec, Delphine Drouin-Kucma and Saïd Bouhallab
Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics 1794 (4) 709 (2009)
https://doi.org/10.1016/j.bbapap.2008.12.017

Formation and stability of α-lactalbumin–lysozyme spherical particles: Involvement of electrostatic forces

Michaël Nigen, Thomas Croguennec and Saïd Bouhallab
Food Hydrocolloids 23 (2) 510 (2009)
https://doi.org/10.1016/j.foodhyd.2008.02.005

Factors Affecting the Functional Properties of Whey Protein Products: A Review

M.H. Abd El-Salam, Safinaz El-Shibiny and Aida Salem
Food Reviews International 25 (3) 251 (2009)
https://doi.org/10.1080/87559120902956224

Apo α‐lactalbumin and lysozyme are colocalized in their subsequently formed spherical supramolecular assembly

Michaël Nigen, Thomas Croguennec, Marie‐Noëlle Madec and Saïd Bouhallab
The FEBS Journal 274 (23) 6085 (2007)
https://doi.org/10.1111/j.1742-4658.2007.06130.x

Calcium Effects on the Functionality of a Modified Whey Protein Ingredient

Debra A. Clare, S. John Lillard, Sharon R. Ramsey, Penny M. Amato and Christopher R. Daubert
Journal of Agricultural and Food Chemistry 55 (26) 10932 (2007)
https://doi.org/10.1021/jf071613z

Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

Fanny Guyomarc’h
Le Lait 86 (1) 1 (2006)
https://doi.org/10.1051/lait:2005046

Effects of Ionic Strength and Denaturation Time on Polyethyleneglycol Self-Diffusion in Whey Protein Solutions and Gels Visualized by Nuclear Magnetic Resonance

Roxane Colsenet, Olle Söderman and François Mariette
Journal of Agricultural and Food Chemistry 54 (14) 5105 (2006)
https://doi.org/10.1021/jf060095+